Shrimp And Rice Stuffed Bell Peppers

• 1 lb shrimp
• 6 bell peppers (any color)
• 1 tablespoon olive oil
• 1/2 cup tomato sauce
• 1 cup parmesan cheese
• 1/4 cup breadcrumbs
• 1/2 cup brown rice
• 1/2 cup white rice
• 1 tablespoon cayenne pepper
• 1 tablespoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon white pepper
• spices, can be altered to individual taste

1. Preheat oven to 375 degrees.
2. Cut tops off peppers and remove the seeds and ribs.
3. Cook brown and white rices. Set aside. While rice is cooking, drizzle olive oil in a pan and sautee shrimp over medium heat.
4. When shrimp are pink, remove shrimp from the pan. Cut shrimp into bite-sized pieces.
5. Combine rices and the spices in pan and let simmer. Add shrimp to pan. Also add tomato sauce. Cook over medium heat.
6. Add bread crumbs and 1/2 the parmesan cheese.
7. Stuff peppers graciously and top with the remaining parmesan cheese.
8. Cook in casserole dish for 15-20 minutes, until the parmesan cheese is melted and bubbling.

shrimp, bell peppers, olive oil, tomato sauce, parmesan cheese, breadcrumbs, brown rice, white rice, cayenne pepper, salt, ground black pepper, chili powder, paprika, white pepper

Taken from www.food.com/recipe/shrimp-and-rice-stuffed-bell-peppers-376777 (may not work)